Spring Roll Chicken Salad

Indulge in the flavors of a classic Spring Roll with this delectable and delicious Spring Roll Chicken Salad recipe. Crisp veggies, chicken and a savory dressing makes this entree salad a must-try!

Sometimes in the summer I like to make a salad for lunch or supper. You know know really on those hot days when a heavy meal seems like just too much to eat. Sometimes I’ll make a leafy salad like this one or like this Loaded Taco Salad or this vegetable loaded Chopped Salad Other times maybe a pasta salad like this Ranch Chicken Pasta Salad.

How to make Spring Roll Salad with Chicken:

Ingredients: 

For the Marinade and Salad Dressing:

• Chicken Breast 
• Soy Sauce
• Honey
• Unsweetened Coconut Milk 
• Garlic
• Lime Juice
• Creamy Peanut Butter
• Sesame Oil
• Olive Oil 
• Red Curry Paste (optional) 

For the Salad: 

• Vermicelli Noodles 
• Lettuce
• Cucumber 
• Carrots
• Scallions 

Instructions: 

For the Marinade and Salad Dressing:

1. In a large bowl, whisk together sesame oil, olive oil, soy sauce, honey, red curry paste, garlic, salt, coconut milk, lime juice, and peanut butter. Set aside.
2. Add chicken to another large bowl and pour half of the marinade on top and toss to coat. Allow the chicken to marinate for at least 20 minutes while you prepare the salad.
3. Prepare the chicken either by baking in the oven or on the grill until it is cooked through and reaches 165°F internal temperature. 
4. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.

For the Salad: 

While the chicken is marinating and cooking you can prepare the rest of the salad. 

1. Prepare rice noodles according to package directions.
2. Wash lettuce and pat dry with paper towels. Shred into bite sized pieces and set aside.
3. Slice cucumbers into thin rounds then shred carrots with a grater set both aside. 
4. Build salad starting with cabbage, then noodles, cucumbers and carrots.
5. When chicken is done top the salad with chicken. 
6. Garnish with sliced scallions then drizzle remaining marinade/dressing over the top and enjoy! 

Optional Garnishes For Serving: 

• Avocado 
• Jalapeño
• Cilantro
• Salted peanuts
• Lime Wedges

What are Vermicelli Noodles?

Vermicelli or Rice Noodles are used in Asian cooking and in the Asian Food Aisle or International Food section of your grocery store. The noodles are made from rice flour and are a bright white color. These noodles plump up when cooked.

Substitutions and Variations: 

Sesame Oil: Sesame Oil can be a little expensive if you want to use something you already have on hand feel free to swap it for olive oil or avocado oil. Canola oil could be used in a pinch but I don’t recommend it unless it’s all you have available. 

Vermicelli or Rice Noodles: If you can’t find vermicelli noodles in the Asian Food or International Food section of your grocery store you can use Udon Noodles instead. A package of ramen noodles, minus the seasoning packet, will also work great with this salad. 

Protein Choices: I made this salad with chicken breast but it’s just a delicious with chicken thighs shrimp, or even ground beef. For a Vegetarian option you can use tofu or added vegetables like mushrooms.

Can I make this salad in advance? 

You can prep the chicken and vegetables in advance then store them separately in the fridge. Then when you’re ready to eat it just toss with the dressing and enjoy!

Can I use a rotisserie chicken for this salad?

Yes you can!  Shred the meat from the rotisserie chicken and set it aside. Follow the directions for the dressing/marinade as directed then set it aside. Follow the remaining directions as stated then toss shredded chicken into salad and top with the Peanut Dressing. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne 

Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!

Print

Spring Roll Chicken Salad

Indulge in the flavors of a classic Spring Roll with this delectable and delicious Spring Roll Chicken Salad recipe. Crisp veggies, chicken and a savory dressing makes this entree salad a must-try!

Course Main Dish

Cuisine American, Chinese Inspired

Keyword Egg Roll Chicken Salad

Prep Time 30 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 652 kcal

Susanne Susanne

Ingredients

For the Marinade & Dressing:

• 2 tablespoons sesame oil
• 2 tablespoons olive oil divided
• ½ cup soy sauce
• 1 tablespoon honey
• 1 tablespoon red curry paste optional
• 2 cloves garlic minced
• ½ teaspoon Kosher salt
• ½ cup unsweetened full-fat coconut milk
• 1 tablespoon lime juice
• ¼ cup creamy peanut butter
• 1 lb boneless skinless chicken breasts

For the Salad:

• 6 oz vermicelli rice noodles cooked and drained
• 3 cups lettuce chopped
• 1 cucumber thinly sliced
• 1 cup carrots shredded
• 3 green onions thinly sliced

Instructions

For the Marinade & Dressing:

1. In a large bowl, whisk together sesame oil, 1 tablespoon of olive oil, soy sauce, honey, red curry paste, garlic, salt, coconut milk, lime juice, and peanut butter. Set aside.
2. Add chicken to another large bowl and pour half of the marinade on top and toss to coat. Allow the chicken to marinate for at least 20 minutes while you prepare the salad.
3. Prepare the chicken either by baking in the oven or on the grill until it is cooked through and reaches 165°F internal temperature.
4. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.

For the Salad:

1. While the chicken is marinating and cooking you can prepare the rest of the salad.
2. Prepare rice noodles according to package directions.
3. Wash cabbage and pat dry with paper towels. Shred into bite sized pieces and set aside.
4. Slice cucumbers into thin rounds then shred carrots with a grater set both aside.
5. Build salad starting with cabbage, then noodles, cucumbers and carrots.
6. When chicken is done top the salad with chicken.
7. Garnish with sliced scallions then drizzle remaining marinade/dressing over the top and enjoy!

Recipe Notes

1. Optional Garnishes For Serving: 

• Avocado 
• Jalapeño
• Cilantro
• Salted peanuts
• Lime Wedges

2. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

 

 

Nutrition Facts

Spring Roll Chicken Salad

Amount Per Serving (1 serving)

Calories 652 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 11g69%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 73mg24%

Sodium 2228mg97%

Potassium 995mg28%

Carbohydrates 56g19%

Fiber 6g25%

Sugar 12g13%

Protein 35g70%

Vitamin A 6168IU123%

Vitamin C 29mg35%

Calcium 89mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.